Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today, they make their pâtés in their kitchen, House of Bricks, located in Wilkes Barre, PA. Les Trois Petits Cochons is recognized for its excellence as a leader in the specialty-food business, and theindustry it helped to create. They use all-natural, high quality ingredients, and craft small, handmade batches.

This is a delectable mousse of goose liver, pork, and mushrooms flavored with the right spices and delicately sweetened with Sauternes wine. A perfect combination!

Smooth, a bit of complexity. Just the thing for New Years Eve but priced so you can eat it whenever you want!

By Ericfrom MIon Oct 01, 2011

OUTSTANDING and incredible taste and quality!!!

Some of the best I have ever had!

By Janetfrom South ALon Sep 24, 2010

delicious!

This was so good, I could eat it right out of the container. It was my husband's first time having this and he was hooked!

By Bobfrom Marquette, MIon Apr 30, 2010

This pate needs more flavor!

We were looking for more flavor. Some of the other pates offered by Les Trois Petits Cochons are creamier and have the pronounced duck liver or goose liver flavors that we enjoy.We'll order their other pates next time.

By Kapsfrom Frostburg, MDon Apr 24, 2010

An outstanding Pate

This is a fine pate to serve as an hors d'oeuvre on crackers. It is creamy and melts in your mouth.We love this companies pates.

By Nonefrom Ashland, Ohioon Jan 07, 2009

Wonderful

Not only was the product excellent but igourmet packaged it very well [...]

By Sven the Vikingfrom San Antonio, Texason Jan 02, 2009

As good as you can get in France!

Very enjoyable! Bought it at the same time as the almost twice as expensive Mousse de Canard au Foie Gras, and this one was just as good - so in the future I'll buy two Mousse Royales instead of one Mousse Royale.

By Aicramfrom Mississippion Jul 01, 2008

All gone at the party!

I have served this at many cocktail parties. At one party, a guest balked at eating goose liver (she had never tried it) - as the party went on she decided to try it and ended up eating half the loaf. If you have never tried a mousse containing goose liver - you can't go wrong here. Serve with a hardy cracker (for newbies) and a fine, light cracker (for mousse lovers).

By frenchiefrom cincinnati,ohon Jan 07, 2008

absolutly perfect!

I love all the French products. I ordered many different pates and butter and it is just like being home in France, perfect. [...]